|Alternative names||Cemita poblana|
|Type||Bread roll or sandwich|
|Place of origin||Mexico|
|Region or state||Puebla|
|Cookbook: Cemita Media: Cemita|
Not to be confused with Central American cemita (or semitas), a sweet bread.
The cemita, also known as cemita poblana, derives from the city (and region) of Puebla. The word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered with sesame seeds. The bread is made with egg, and resembles brioche. Additionally, the ingredients usually are restricted to sliced avocado, meat, white cheese, onions, the herb pápalo and red sauce (salsa roja). In modern times it has appeared on the streets of New York, Los Angeles, and other cities with Mexican food vendors.
- Lubow, Arthur (20 November 2005). "Bread and Chocolate". The New York Times. Retrieved 10 November 2012.
- Zaslavsky, Nancy (1997). A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens. Macmillan. p. 154. ISBN 9780312166083. Retrieved 10 November 2012.
- Gold, Jonathan (2000). Counter Intelligence: Where to Eat in the Real Los Angeles. Macmillan. p. 51. ISBN 9780312267230. Retrieved 10 November 2012.
- http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=cemita Buscon.rae.es
- http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=acemite Buscon.rae.es
- Dan Myers (27 February 2015). "12 Life-Changing Sandwiches You've Never Heard Of". The Daily Meal. Retrieved 2015-03-03.
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